How to make a fluid gel with Ultratex and agar agar
Modern gastronomy uses innovative techniques to turn ordinary ingredients into extraordinary creations. Fluid gels are among molecular gastronomy’s most fascinating applications, offering endless possibilities for professionals and enthusiasts. Here we examine two key ingredients, Ultratex and agar agar, their properties, differences and methods.
Find our Ultratex here
Find our agar agar here
Ultratex: the innovative cold thickener
Special Ingredients Ultratex is a modified waxy maize starch with properties that make it essential in innovative cooking. It can gel virtually any liquid except strong spirits, suiting many applications.
Unlike other thickeners, it works at room temperature without heating, preserving ingredients’ full aromatic profiles. Heating delicate fruit juices or infusions would alter volatile aromas and compromise their original flavour.
Technical characteristics
Ultratex is a very fine, white, odourless and tasteless powder. Its molecular composition provides greater thickening power than traditional starches. Typically 0.5–2% of liquid weight is enough for ideal fluid-gel consistency.
These gels remain stable for days without syneresis, liquid release or structural changes. Their glossy surface enhances presentation.
“Ultratex is ideal for preserving delicate aromas while creating innovative textures. Its cold action transforms contemporary cooking.”
Practical applications
Common uses include:
- Glossy fluid sauces for artistic plating.
- Silky fruit coulis.
- Flavoured fluid gels for innovative cocktails.
- Stabilised dressing emulsions.
- Molecular dessert bases.
Simply disperse the powder in your chosen liquid and mix vigorously until absorbed. The gel forms immediately without resting or further treatment.
Agar agar: the traditional gelling agent
Special Ingredients agar agar is a more traditional approach. Extracted from red seaweed, mainly Gelidium and Gracilaria, this natural polysaccharide was used for centuries in Asian cooking before Western adoption.
Unlike Ultratex, it needs heat to activate. During cooling, a three-dimensional polymer network traps water molecules and creates a solid structure.
Making fluid gels with agar agar
The standard method involves:
- Heat the liquid almost to boiling, 85–90 °C.
- Dissolve agar agar powder in the hot liquid.
- Maintain the temperature for at least 2 minutes for full hydration.
- Cool until fully set, generally below 35 °C.
- Blend the solid gel to obtain the desired fluid consistency.
This more involved process produces distinctive gel characteristics useful in particular culinary applications.
Distinctive gel properties
| Characteristic | Agar agar gel | Ultratex gel |
|---|---|---|
| Heating required | Yes, 85–90 °C | No, works cold |
| Thermal reversibility | Yes, melts again when reheated | No, stable under heat and freezing |
| Texture | More elastic, sometimes grainy after blending | Soft and even |
| Aroma preservation | Volatile compounds may change | Optimal preservation |
Agar agar can also form gels with high acid or sugar concentrations, where some other gelling agents may fail.
Direct comparison: Ultratex vs agar agar
The choice depends on the desired result and the liquid’s characteristics. The main distinction is heating: Ultratex works cold; agar agar needs heating, cooling and blending.
Ultratex preserves aromas, making it ideal for delicate or volatile flavours. Agar agar may alter aromas during heating but provides distinctive structural characteristics valued in particular preparations.
Sustainability and natural origin
Both Special Ingredients products are plant-based, non-GMO and gluten-free, suitable for vegan and vegetarian diets. Their high performance means small quantities, reducing waste and environmental impact.
They are versatile tools for professional chefs, creative bartenders and experimental cooks, from gourmet dishes and advanced patisserie to innovative cocktails.
Both are excellent fluid-gel options with different strengths. Understanding their properties helps you select the right solution for each creation and turn everyday preparations into extraordinary sensory experiences.